Caesar salad

The Caesar Salad is a very popular and beloved recipe all over the world. Originating in Mexico from an Italian chef, this salad has conquered international tables. I present to you a classic version, but don’t forget that there are endless variations!

Ingredients

• Romaine lettuce (1 large head)
• Bread croutons (about 100 grams)
• Grated Parmesan cheese (50 grams)
• Salted anchovy fillets (6 fillets)
• Eggs (1, preferably pasteurized for the sauce)
• Lemon juice (1 tablespoon)
• Dijon mustard (1 teaspoon)
• Garlic (1 clove)
• Extra virgin olive oil (about 150 ml)
• Salt and pepper to taste

Preparation

1. Start by washing and drying the romaine lettuce leaves thoroughly. Tear them by hand into not too small pieces and set aside in a large bowl.
2. For the croutons, cut the bread into cubes, season them with a drizzle of oil and a pinch of salt, and then bake them at 180 °C until they become crispy and golden.
3. Now prepare the sauce: in a blender, add the anchovy fillets, lemon juice, mustard, garlic, mustard, and egg, and blend everything together. Gradually add the olive oil in a thin stream until you achieve a creamy sauce. Season with salt and pepper.
4. Pour the sauce over the lettuce and mix well, so that all the leaves are evenly coated.
5. Add the croutons and the grated Parmesan cheese and mix gently again.
6. Serve your Caesar Salad immediately to enjoy the freshness and the crunchiness of the croutons.

Did You Know?

The Caesar Salad was invented in 1924 by Cesare Cardini, an Italian chef who emigrated to Mexico. The story goes that he put together the ingredients he had available during an American holiday, July 4th, to create this impromptu salad that then became a culinary celebrity.

If you want an extra touch, in Italy grilled or sliced chicken bites are sometimes added for a protein-rich dish. For vegetarians, the anchovy can be omitted from the sauce.